Share this week includes: 1/2# okra, 2# eggplant, 1 pint cherry tomatoes, 1 1/2# heirloom paste tomatoes, 1# silver slicer cucumber, 1# onions (red and yellow), 1 garlic, 1 antohi romania and 2 amish pimento peppers (both are very sweet).
Storage: peppers, tomatoes, and garlic can be kept on the counter. The rest needs to be refrigerated.
The paste tomatoes make really good salsa or sauce but are great for eating plain as well. The peppers are both heirloom varieties and are superior in flavor/sweetness to a bell pepper. They do not keep as well so eat them in the 1st few days.
I know we are sending you lots of eggplant. It is what is growing really well right now. If you are tired of eating it, you could make the recipe below and freeze for another time. Or try cutting them in half lengthwise, drizzle with olive oil and salt and roasting at 400 degrees until soft. We eat them straight out of the oven and even the kids like them. They have an earthy, almost mushroom taste. The okra is good like this too and the okra and eggplant are a nice combination, especially with a quick sauce made of the paste tomatoes, garlic, onion, and oregano...maybe a little hot pepper.
The offer for hot peppers still stands, just ask whomever is working market where to get them from.
Click on the link below for a good recipe.
Eggplant "meatball" Recipe
We will begin harvesting winter squash today and putting it in the barn to "cure". This is the process by which the squash turns its starches into sugar and makes the sweet flavor come out. Straight from the vine, most winter squashes do not taste sweet at all. You'll see them in your share in early September. We wait as patiently as we can for this rainy spell to break so that we can get fall crops in the ground. Coming soon will be orange carrots, string beans, celeriac. Hope you have a good week!